One-Pot Vegan Chilli

One of my favourite memories as a kid is coming home after school on the first really cold day of fall. I would open the backdoor of our house and be welcomed by the deep, warming aroma of chilli simmering over a gas stove. This memory of my dad’s hearty home-cooked chilli is one that still sticks with me today, and is why I love arriving home to the comforting smell of chilli simmering in my crockpot.

This recipe has been a work in progress over the years while I tried to find the right ingredients to emulate my childhood experience, with a plate-based twist of course. My dad’s original chilli includes ground beef, and for some reason, that texture was one I NEEDED to find in a veggie-based version, chilli just doesn’t seem the same without it! I find that using TVP (texturized vegetable protein) is the best way to achieve that meaty, protein-rich feel. I also like to use sweet potatoes to help round out the body of this chilli, giving it a slightly creamy texture and rich flavour. Then I add in colourful, nutrient-dense veggies and top with healthy fats, like avocado and dairy-free cashew-based sourcream. Every time I make this chilli, I’m flooded with childhood memories of warmth, love and chilli goodness.

One-Pot Vegan Chilli

Dairy-Free | Vegan | Plant-Based | Gluten-Free

INGREDIENTS 

• 1 large onion
• 4 cloves garlic
• 2 cups corn
• 1 cup of green peas
• 1 red bell pepper
• 1 yellow bell pepper
• 2 large sticks of celery
• 2 medium carrots
• 1 medium sweet potato
• 1 (14 oz) can chickpeas (organic + BPA-free)
• 1 (14 oz)can black beans (organic + BPA-free)
• 1 (28 oz) can crushed tomatoes (organic + BPA-free)
• 2 medium fresh tomatoes (I used Roma)
• 1 (156 ml) can of tomato paste (organic + BPA-free)
• 2 cups veggie broth (home-made recipe here)
• 1 cup TVP (texturized vegetable protein)
• 2 tbsp. chilli powder
• 1 tsp. cumin
• 1 tsp. oregano
• ½ tsp. paprika
• sea salt and pepper (to taste)

Optional Topping:
• Avocado
Dairy-free sour cream
• Fresh Jalapeño
• Fresh diced tomato

DIRECTIONS

Wash and chop all the veggies into bite-sized pieces. Rinse and drain the beans.

Add all the ingredients except the TVP into a crockpot and stir until everything is combined.

Set your crockpot on low and let the chilli cook for about 8 hours (cooking time may vary depending on your crockpot). 15 minutes before your ready to eat, add in the TVP and stir well. Wait for about 5 minutes and if your chilli is looking too thick, add in half a cup of veg broth at a time, until you reach your desired consistency.

If you don’t have a crockpot, you can also make this chilli using a large stockpot or cast iron pot. For this version, add 1 tbsp of organic virgin olive oil to the pot along with the onion and garlic. Cook on medium-high heat until the onion is translucent, then add all the other veggies, stir and cook for 5 minutes. Add the rest of the ingredients except the TVP, bring to a simmer and continue to cook on low until the sweet potatoes are cooked through. I usually let my chilli simmer for an hour to an hour and a half to develop a rich full flavour. Add the TVP and simmer for another 15 to 20 minute.

Top with your favourite chilli toppings, like avocado, sourcream, fresh jalapeño and a drizzle of olive oil and/or lime.

Enjoy!

 

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